I got this Kalua Pork recipe from my aunt and now it’s (almost) world famous. My friend’s husband, a man of few words, said that “This pork is insane.” The ingredients are a little strange, but the yumminess of the finished product makes up for it.

Don’t be tempted to buy a pork loin instead of the pork butt- the extra fat on the pork butt keeps it really tender. Plus you’ll remove the fat after cooking anyways. A friend told me that pork shoulder is the same as pork butt- but I don’t have a confirmation on that, so I’m not exactly sure.

Pierce and slash the skin of the pork butt and place in the crock pot, fat side up. Pour liquid smoke over the top and sprinkle on the salt and garlic power.

Place the two bananas, unpeeled, on top of the pork butt, fat side up, and cover.

Cook on high for 8 hours. Yes, the bananas are supposed to be black and disgusting- don’t freak out- everything will be better in a few minutes 😉

Remove the bananas and the extra fat (so much more appetizing, right?)….

and shred the meat.

This pork is so delicious and tender- it doesn’t last very long around our house. We normally make tacos with the pork,

But we’ve also used it for pork sandwiches (with Rudy’s barbecue sauce, straight from an amazing little hole-in-the-wall barbecue place in New Braunfels, Texas).

Kalua Pork

4-6 pound pork butt

1 tablespoon salt

2 tablespoons liquid smoke

1 teaspoon garlic powder

2 whole, unpeeled bananas

Pierce and slash the skin of pork butt and place in the crock pot, fat side up. Pour the liquid smoke over the top and sprinkle on the salt and the garlic powder. Place the two bananas, unpeeled, on top of the pork butt, fat side up,  and cover. Cook on high for 8 hours. Remove the bananas and the extra fat, and shred the meat.